When it comes to canning there are a variety of terms to describe certain products. I have talked about many of them of this blog but one I haven't talked a lot about. A conserve is a jam garnished with nuts and sometimes dried fruits. Their flavour tends to involve warm spices. A conserve can be used as a spread, topping, sauce or even a garnish.
Maple Blueberry Conserves
modified from: Topp, E., and Howard, M., Small-Batch Preserving, 2001, Richmond Hill, Ontario. Pp.99.
2 c crushed fresh blueberries
½ c water
¼ c 100% pure maple syrup
1 tbsp organic, preservative free lemon juice*
1 c organic sugar
½ c raisins
¼ c chopped walnuts
½ tsp ground allspice
½ tsp ground ginger
Rinse the blueberries then place in a medium stainless steel saucepan. Add water, maple syrup and lemon juice. Bring to a boil over high heat. Reduce the heat and boil gently for 5 minutes or until fruit is tender. Stir in sugar and raisins. Return to a low boil and boil gently, uncovered until mixture forms a light get (about 15 minutes). Remove from heat. Stir in the walnuts, allspice and ginger. Pour into jars leaving ¼- inch headspace. Wipe the rim. Apply lid of choice (metal Snap, Tattler reusable). Secure lids with ring. Process in BWB for 10 minutes. Remove from canner. Allow to cool 24 hours then test seal and store.
Yield: 5 - 125 ml jars
*Some commercial lemon juices have sodium benzoate that breaks down under heat and acidic conditions to benzene, a known carcinogen. Avoid using any lemon juice with this preservative for canning.
